Meat and beer - can you get more Aussie than that?

Australia Day for many of us means summer sunshine, backyard cricket, barbecues and beer!

Here's some recipe ideas for Australia Day that combine meat and beer - and you can even clean the barbie with a beer -  Oi Oi Oi!

Beer and beef pies

2 tablespoon extra virgin olive oil

800g beef rump steak, trimmed, cut into 3cm pieces

2 carrots, thickly sliced

1 celery stalks, sliced

1 brown onion, chopped

2 garlic cloves, crushed

2 tablespoons plain flour

330ml bottle dark ale

¾ cup (180ml) beef stock

2 sprigs fresh rosemary

200g punnet button mushrooms, sliced

½ cup frozen peas

2 sheets puff pastry

1 egg, lightly whisked

4 small sprigs rosemary, extra

Steamed green beans, to serve

Steamed peas, to serve

Heat half the oil in a large saucepan over medium-high heat. Cook beef, in batches, for 4-5 mins or until browned all over. Transfer to a heatproof bowl.

Heat remaining oil in same pan over high heat. Add carrot, celery and onion. Cook, stirring occasionally, for 5 mins or until starting to char. Add garlic and flour. Cook for 1 min or until fragrant. Add beer. Simmer for 2 mins. Add stock and rosemary. Season. Stir to combine. Bring to a simmer.

Return beef to pan. Cover and reduce heat to low. Simmer for 1 hour. Add mushroom and cook for a further 15 mins. Discard rosemary.

Preheat oven to 220C. Divide beef mixture among 4 x 1 ½ - cup capacity ovenproof dishes. Cut four discs from the pastry, large enough to cover each dish. Place pastry on dish. Brush with egg and score a hole in centre of pastry. Place rosemary sprig in hole.

Bake for 15 mins or until pie is puffed and golden. Serve with steamed green beans and peas.

Beer and honey braised lamb

1 tablespoon extra virgin olive oil

2.4kg Lamb Leg Roast

2 bunches spring onions, trimmed, halved lengthways

10cm-piece ginger, sliced

330ml btl beer

4 cups (1L) chicken stock

½ cup (80ml) honey

Mashed potato, to serve

Spring onion, extra, sliced, to serve

Sautéed kale, baby broccoli and chilli, to serve

Heat oil in a large saucepan over medium-high heat. Add lamb and cook for 5 mins each side or until well browned. Transfer to a plate.

Add halved spring onion and ginger to pan. Cook for 3 mins or until vegetables are starting to brown. Add beer. Cook for 5 mins or until reduced by half. Add stock and honey. Bring to the boil. Return lamb to pan. Cover and reduce heat to low. Cook lamb, covered, turning once, for 3 hours or until tender. Set aside for 10 mins to cool.

Sprinkle mash with sliced spring onion.

Serve with lamb and vegetables.

Snags with onions cooked in beer

6 red onions, thinly sliced

1 cup (250ml) beer

½ firmly packed cup (110g) brown sugar

½ cup (80ml) balsamic vinegar

2 tablespoons olive oil

12 sausages

12 long bread rolls

Mustard and rocket leaves, to serve

Place onion in a deep frypan with lager, sugar, balsamic, oil and ½ cup (125ml) water. Bring to a simmer over medium-high heat. Reduce heat to low and cook for 40 minutes or until thick and rich, stirring occasionally to prevent onion catching on the base of the pan. 

Meanwhile, preheat a barbecue or chargrill pan to medium-high. In batches if necessary, cook the sausages, turning, for 6-8 minutes or until cooked through.

Warm the bread rolls on a rack on the barbecue or in a low oven, then split through the middle, without slicing all the way through. Fill the rolls with mustard, sausages, caramelised onion and rocket.

Beer and pepper steaks

1 tablespoon cracked black pepper

4 sirloin (New York) steaks

olive oil cooking spray

½ cup Campbell's Real Stock Beef

1 garlic clove, crushed

1 cup stout or dark beer

Sprinkle pepper over both sides of steaks, pressing on with your fingertips. Place in a single layer into a shallow dish.

Make marinade Combine garlic and beer. Pour over steaks. Cover. Refrigerate for at least 1 hour, or up to 24 hours, turning occasionally. Remove from fridge 15 minutes before cooking.

Spray a heavy-based frying pan with oil. Heat over medium-high heat. Drain steaks, reserving marinade. Pat steaks dry. Cook steaks, 2 at a time, for 4 minutes each side, or until cooked to your liking. Transfer to a plate. Cover loosely with foil.

Pour reserved marinade into frying pan.  Add stock. Bring to boil and cook for 5 minutes, strring or unitl reduced.  Serve sauce over steaks with fries and salad.

Beer can chicken

1 teaspoon coriander seeds

½ teaspoon sea salt flakes

¼ cup orange marmalade

2 tablespoons warm water

375ml can beer

1.7kg whole chicken

Preheat oven to 200°C/180°C fan forced. Line a roasting pan with baking paper.  Crush seeds and salt in a mortar and pestle. Transfer to a bowl. Add marmalade and water and combine. Pour in 1/2 cup beer.

Place open can, with remaining beer, upright in the prepared pan. Lower chicken onto the can. Roast for 20 minutes. Remove from oven and pour over the marmalade mixture. Roast, basting occasionally and covering with foil if chicken is over-browning, for 45 minutes or until cooked.  Remove can and serve.

Clean the barbie with beer!

This clean up method involves cracking open a beer so what’s not to love?

Heat up your barbie and pour half a bottle of beer on the hotplate.

Scrub with wire brush, paper towel, newspapers or anything you have on hand and voila, your grill will be sparkling.

Now drink that half-used bottle of beer!

Recipes source:

Knights Meats